My cooking addiction led me to explore the rich flavors of San Marzano Sauce From Fresh Tomatoes. I made this sauce after being inspired by a documentary showing how it’s traditionally prepared in Italy.
The tomatoes grown in volcanic soil near Naples create a deep, sweet flavor with low acidity. I have personal experience making this sauce at home using fresh San Marzano tomatoes.
The main specialty of this San Marzano Sauce From Fresh Tomatoes is its pure, vibrant tomato taste. Now, I’ll show step-by-step how I make San Marzano sauce from fresh tomatoes based on my hands-on experience in the kitchen.
Why Choose San Marzano Sauce From Fresh Tomatoes?
San Marzano Sauce From Fresh Tomatoes are a variety of plum tomatoes grown in the volcanic soil of the San Marzano region in Italy.
They are known for their low acidity, thick flesh, and sweet, intense flavor. These tomatoes are prized for making pasta sauces, pizza toppings, and many other Italian dishes.
While fresh San Marzano tomatoes may not always be available, you can make a fantastic sauce using fresh, locally grown plum or Roma tomatoes as a substitute.
San Marzano Sauce From Fresh Tomatoes
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Course: Condiment
Difficulty: Easy
Cuisine: Italian
Calories: Approx. 120 kcal per serving
Yield: 4 servings
Kitchen Utensils
- Large pot
- Slotted spoon
- Large bowl with ice water
- Knife
- Cutting board
- Medium saucepan
- Wooden spoon
- Food mill
Ingredients
- 2.5 lbs (about 1.1 kg) fresh San Marzano tomatoes (ripe)
- 2 tbsp extra virgin olive oil
- 2–3 cloves garlic, peeled and slightly crushed
- 6–8 fresh basil leaves
- Salt, to taste
Instructions
1. Bring a pot of water to boil. Score a small “X” on the bottom of each tomato. Boil for 30–60 seconds until skins loosen, then transfer to ice water. Peel skins and discard.
2. Cut out the tough core of each tomato. Use your hands or a knife to crush them gently. Remove excess seeds if desired for a smoother sauce.
3. In a saucepan, heat olive oil over medium heat. Add garlic and sauté until just golden and fragrant (don’t burn it!).
4. Add the crushed tomatoes to the pan. Stir in salt and let it simmer on low heat for 35–45 minutes, stirring occasionally until thickened.
5. Tear in fresh basil in the last 5 minutes of cooking. Taste and adjust salt. Remove garlic if you want a smoother flavor. Use immediately or cool and store.
Special Notes
❖ San Marzano Tomatoes: These tomatoes are often considered the gold standard for Italian sauces, but if you can’t find them, any ripe plum or Roma tomatoes will work. Just try to find the freshest tomatoes possible for the best flavor.
❖ Adjusting Thickness: If your sauce turns out too thin, you can simmer it a little longer until it thickens. Alternatively, you can use a little tomato paste to add depth and richness to the sauce.
Why We Love This Recipe
We love this San Marzano Sauce From Fresh Tomatoes because it captures the true essence of fresh, authentic tomatoes with rich, natural flavors that stand out beautifully.
The sauce has a perfect balance of sweetness and acidity, creating a comforting and satisfying taste that feels both wholesome and vibrant. It reminds us of traditional Italian cooking and the care put into simple ingredients.
Making this San Marzano Sauce From Fresh Tomatoes feels rewarding, and sharing it with others always sparks joy. Its fresh, homemade quality turns any dish into something special, making it a favorite in our kitchen.
Our Favorite Ways To Serve It Up
San Marzano Sauce From Fresh Tomatoes shines in simple, classic dishes. Toss it with freshly cooked pasta like spaghetti or rigatoni for an easy meal. Spoon it over homemade pizza dough as a rich base sauce.
Use it in eggplant Parmesan or lasagna for that authentic Italian depth. It’s also great over grilled vegetables or as a dip for warm, crusty bread.
You can simmer meatballs in it or layer it into baked ziti. No matter how you serve it, this sauce brings warmth and true Italian flavor to your table.
Do I Have To Peel San Marzano Tomatoes?
Yes, it’s recommended to peel San Marzano tomatoes before using them in sauce for a smoother texture.
To peel, blanch the tomatoes in boiling water for about 30 seconds, then transfer them to ice water. The skin will easily slip off, allowing the flesh to cook down into a rich, flavorful sauce.
How Can I Use Fresh Tomatoes Instead Of Canned Pasta Sauce?
To use fresh tomatoes instead of canned pasta sauce, start by blanching and peeling ripe tomatoes. Then, chop or crush them and cook with garlic, olive oil, herbs, and seasonings.
Simmer for 20-30 minutes until thickened. Fresh tomatoes will add a vibrant, natural flavor that’s richer and more customizable than store-bought sauce.
How Do You Thicken San Marzano Sauce?
To thicken San Marzano sauce, simmer it longer to allow excess liquid to evaporate. You can also add a small amount of tomato paste or puree to enhance the thickness.
If desired, blend part of the sauce to create a smoother consistency. Avoid adding cornstarch, as it can alter the sauce’s natural flavor.
Proper Storage
Proper storage of San Marzano sauce made from fresh tomatoes ensures it stays fresh and flavorful. After cooking, let the sauce cool completely at room temperature.
Transfer it into clean, airtight containers to prevent contamination and preserve taste. Store in the refrigerator for up to 4-5 days.
For longer preservation, freeze the sauce in portion-sized containers or freezer bags, leaving some space for expansion. Label containers with the date to monitor freshness.
Sauce FAQs
Can I use other tomatoes instead of San Marzano?
While San Marzano tomatoes are preferred for their sweetness and low acidity, you can substitute them with Roma or plum tomatoes. However, the flavor may not be as rich or authentic.
Can I make San Marzano sauce in advance?
Yes, you can prepare the sauce a day or two ahead. Store it in the fridge in an airtight container and reheat before serving.
Can I freeze San Marzano sauce?
Absolutely! Cool the sauce completely and freeze it in airtight containers for up to 3 months. Thaw in the fridge before reheating.
Should I remove the seeds from San Marzano tomatoes?
It’s not necessary to remove the seeds, but if you prefer a smoother sauce, you can discard them while preparing the tomatoes.
How do I adjust the flavor of the sauce?
You can adjust the flavor by adding more salt, sugar, or seasoning like oregano or basil. Taste as you cook and customize to your preference.
Conclusion
This delicious and amazing San Marzano Sauce From Fresh Tomatoes has become a favorite in my kitchen. Everyone who tries it loves the rich flavor and fresh taste.
I’ve made this San Marzano Sauce From Fresh Tomatoes several times, and each time I enjoy it just as much as the first. It’s simple, authentic, and brings out the true essence of Italian cooking.
I’m happy to share my easy method so you can enjoy it too. I hope you feel inspired to try making it yourself and experience the joy of homemade San Marzano Sauce From Fresh Tomatoes.
More Tomato Sauce Recipes You’ll Love
Best Red Wine For Tomato Sauce
Brussell Sprouth Tomato Sauce – Healthy Comfort
Sun Dried Tomato Sauce – Italian Sauce
Best Sun-Dried Tomato Alfredo Sauce
Alfredo Sauce Mixed With Tomato Sauce – Italian Meals
San Marzano Sauce From Fresh Tomatoes
Equipment
- Large Pot
- Slotted spoon
- Large bowl with ice water
- knife
- Cutting board
- Medium saucepan
- Wooden spoon
- Food mill
Ingredients
- 2.5 lbs about 1.1 kg fresh San Marzano tomatoes (ripe)
- 2 tbsp extra virgin olive oil
- 2 –3 cloves garlic peeled and slightly crushed
- 6 –8 fresh basil leaves
- Salt to taste
Instructions
- Bring a pot of water to boil. Score a small “X” on the bottom of each tomato. Boil for 30–60 seconds until skins loosen, then transfer to ice water. Peel skins and discard.
- Cut out the tough core of each tomato. Use your hands or a knife to crush them gently. Remove excess seeds if desired for a smoother sauce.
- In a saucepan, heat olive oil over medium heat. Add garlic and sauté until just golden and fragrant (don’t burn it!).
- Add the crushed tomatoes to the pan. Stir in salt and let it simmer on low heat for 35–45 minutes, stirring occasionally until thickened.
- Tear in fresh basil in the last 5 minutes of cooking. Taste and adjust salt. Remove garlic if you want a smoother flavor. Use immediately or cool and store.